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Heather's Dish

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Green Chile Sour Cream Enchiladas

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Growing up my sister and I were what I would consider now to be fairly picky eaters with some veggies and weird textures.  But there was one thing that we would always eat:  Mom’s green chile sour cream enchiladas.  It was our picky eater kryptonite.

I guess I never realized how simple it was to make this meal until two days ago when my mom made it for dinner.  She made two huge pans of it and I’m proud to say we still have enough for lunch today!  I could eat an entire pan by myself in one sitting if given the opportunity.  And by opportunity I mean if I wasn’t married to a man who would be mad if I ate all of his food.

 

Thank goodness I’m married…for many, many, many reasons…to Nate.  He makes me happy and keeps me from turning into an enchilada and rolling down the street.

There are certainly ways that you could make these healthy – use Greek yogurt instead of sour cream, use lighter or heart healthier versions of the cream of chicken soup, less (or low fat) cheese, add some shredded chicken for protein.  But I would venture to say that you need to make this the original way first.  I don’t think you’ll want healthy after that!

Besides, look at all that green!  Doesn’t that mean “packed with nutrients” or something?

 

The answer is yes.  Yes, that’s exactly what that means.  And since green is equivalent to healthy, these are actually healthy.

 

That’s what we’re going with!

To be honest you could serve these with beans and rice and salad, but you’re going to want as much room in your stomach for as many enchiladas as possible, so I would recommend doing what we did:  serve them with vegetarian beans and a big bowl of grapes.  And just make sure you’re hungry 😉

GREEN CHILE SOUR CREAM ENCHILADAS

  • 2 cans cream of chicken soup
  • 1 small can green chiles
  • 4 oz sour cream
  • 3 cups shredded Mexican cheese blend
  • 2-3 chopped green onions
  • 18-20 corn tortillas

Preheat oven to 400.  In a microwavable bowl (or on the stovetop) combine the soup and green chiles.  Heat through til just starting to bubble, remove from heat, and stir in the sour cream.  Let cool while you spray each corn tortilla with nonstick spray (you could also brush with oil if you like; the point is to make them soft).  Spread about 1/4 cup of the soup mixture into the bottom of a greased 9×13 pan.  Assemble each enchilada laying a spoonful of sauce, a sprinkle of cheese, and a sprinkle of green onions in the middle, then rolling and placing seam-side-down in the dish.  Repeat with all tortillas; be sure to leave about 3/4-1 cup of the sauce for the top.  Spread evenly over the top of the enchiladas and then sprinkle with cheese and green onions.  Bake at 400 for 20-25 minutes until hot and bubbly.  Let cool for 5-10 minutes before serving!

 

EAT!

Although I won’t because my husband won’t let me, I could eat this for every meal and not think twice.  It’s creamy, comforting, and addicting.  Bring on the cheese!

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Comments

  1. Julie says

    March 22, 2011 at 7:36 pm

    I’ve been trying to make these every night since you posted this recipe but my husband was not going for it. I finally put my foot down and cooked them up tonight and “made” him eat them (he probably ate 10 himself) and the rest of the family loved them, too!!
    Great recipe. We’ll definitely make these again 🙂

    Reply
  2. Colleen @ The Lunchbox Diaries says

    March 17, 2011 at 5:45 pm

    Enchiladas are one of my favorite things. The cheesier, the better!

    Reply
  3. Lisa (Dishes of Mrs. Fish) says

    March 17, 2011 at 4:29 pm

    Um! I LOVE anything with green chilies!

    Reply
  4. Mandi says

    March 17, 2011 at 11:10 am

    My mouth is watering!

    Reply
  5. Jessica @ Dishin' About Nutrition says

    March 17, 2011 at 11:00 am

    Ooey gooey goodness! I haven’t had those in a looooong time, it looks awesome!

    Reply
  6. Salah says

    March 17, 2011 at 10:56 am

    omg those remind me of mommy….Miss those thngs!

    Reply
  7. janetha says

    March 17, 2011 at 10:51 am

    Ummmm yummmmmmmmmmmmmmmmmm.

    Reply
  8. Brittany (A Healthy Slice of Life) says

    March 17, 2011 at 8:57 am

    I’m with you. Every meal- yum. Cheesy, creamy goodness!

    Reply
  9. Stephanie Midkiff says

    March 17, 2011 at 8:32 am

    Wow, I can’t believe how easy these are! CAn’t wait to make them!

    Reply
  10. Mary says

    March 17, 2011 at 7:55 am

    Yummy…if I ate everything you cooked I would look like an enchilada too! I don’t know how you look so good, but Nate must be doing a good job. 🙂

    Reply
  11. Tina @ Faith Fitness Fun says

    March 17, 2011 at 7:11 am

    I make something very similar to this but with chicken or beans depending on my meat eating mood. LOVE them!!!

    And also – LOVED your green chili beef stew. Yummy. We’re having leftovers for dinner tonight. Love when meals have enough for two nights.

    Reply
  12. Trisha says

    March 17, 2011 at 6:33 am

    My goodness! Those look so so good.

    Reply
  13. Anna @ Newlywed, Newly Veg says

    March 17, 2011 at 6:33 am

    I seriously could eat cheeeeeeesy enchiladas every day and not get sick of them. Of course, I’d have to live in my stretchy pants…but that might be a sacrifice I’m willing to make.

    Reply
  14. Katie @ Health for the Whole Self says

    March 17, 2011 at 6:30 am

    Haha, good thing my husband will stop me from eating these for every single meal too! 🙂

    Reply
  15. Lauren at Keep It Sweet says

    March 17, 2011 at 6:06 am

    My dad made enchiladas once with cream of chicken soup and I could not believe how good they were! I need to finally make that myself and this version looks really good.

    Reply
  16. Mara @ What's For Dinner? says

    March 17, 2011 at 5:32 am

    Yup, making these next week 🙂

    Reply
  17. Jessica @ How Sweet says

    March 17, 2011 at 5:27 am

    Totally could eat this for every meal too. I freaking love enchiladas.

    Reply

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